Abstract
Green tea (Camellia sinensis) has attracted significant attention in both scientific and consumer communities due to its health benefits against a variety of disorders. Catechin and epigallocatechin gallate (EGCG) are the most abundant polyphenols in green tea. They have been studied for their therapeutic potential in various cancers, Alzheimer's disease, obesity, and diabetes. However, catechin and EGCG have limitations for use in foods, feeds, and pharmaceuticals due to their low solubility, easy degradation, instability in alkaline conditions, and low permeability. Catechinand EGCG-glucosides have higher water solubility compared to catechin and EGCG, respectively. They are also resistant against alteration of color (to a yellowish brown). This chapter summarizes enzymatic transglycosylation for producing novel catechinand EGCG-glucosides. Biopharmaceutical properties (such as water solubility, stability in solution, and biological activities) and structural activities of these glucosides are also discussed.
| Original language | English |
|---|---|
| Title of host publication | Enzymes in Food Technology |
| Subtitle of host publication | Improvements and Innovations |
| Publisher | Springer Singapore |
| Pages | 277-291 |
| Number of pages | 15 |
| ISBN (Electronic) | 9789811319334 |
| ISBN (Print) | 9789811319327 |
| DOIs | |
| Publication status | Published - 2018 Nov 19 |
Bibliographical note
Publisher Copyright:© Springer Nature Singapore Pte Ltd. 2018.
All Science Journal Classification (ASJC) codes
- Medicine(all)
- Health Professions(all)
- Engineering(all)
- Agricultural and Biological Sciences(all)
- Immunology and Microbiology(all)
- Biochemistry, Genetics and Molecular Biology(all)
- Chemical Engineering(all)
